Za’atar and Rosemary Baked Olives Recipe

This Za’atar and Rosemary Baked Olives Recipe is the easy appetizer, antipasti-style side, or snacky first-course dish that makes guests think you fussed far more than you did. Black olives bake with za’atar, garlic, and olive oil, while green olives bake with rosemary, garlic, and olive oil until the flavors intensify and the olives become rich, savory, and deeply delicious.

When these olives bake, they shrink a bit and the flavor concentrates, making them even more flavorful than raw spiced olives. During an olive taste test, these two olive-and-spice combinations were favorites. You can serve one version, make both, or combine them in a single serving dish for an easy Mediterranean-style appetizer.

I love that this recipe is almost entirely hands-off. Toss the ingredients together, place them in the oven, and let the heat do the work. Serve these baked olives with salads, dips, cheese boards, garlic bread, challah, holiday appetizers, grazing boards, or the first course of a meal. Your guests will think you splurged on gourmet antipasti.

Why You’ll Love These Baked Olives

• They are incredibly easy. Toss, bake, and serve. That is the whole mood.
• They feel fancy. Baked olives give a simple appetizer spread a gourmet antipasti feel.
• They are make-ahead friendly. Prepare them up to one week ahead and serve at room temperature.
• They work for parties. Serve them with salads, dips, cheese boards, bread, crackers, and grazing platters.
• They offer two flavor options. Make za’atar black olives, rosemary green olives, or both.
• They are big on flavor. Baking intensifies the olives, garlic, herbs, and spices.

What Are Baked Olives?

Baked olives are olives tossed with herbs, spices, garlic, and olive oil, then warmed in the oven until their flavor deepens. The heat concentrates the olive flavor, softens the garlic, and helps the seasoning cling to every bite.

They can be served warm, at room temperature, or chilled and brought back to room temperature before serving. Baked olives are especially nice as part of a Mediterranean appetizer spread, holiday grazing board, brunch table, or first course before dinner.

Two Easy Baked Olive Flavors

This recipe gives you two simple baked olive combinations. Make one if you want to keep things easy, or make both for more color, contrast, and flavor on the table.

Za’atar Black Olives

Black olives are tossed with za’atar, minced garlic, and olive oil, then baked until the seasoning becomes warm and aromatic. Za’atar adds a tangy, herby, sesame-forward flavor that makes these olives taste bold and savory.

Rosemary Green Olives

Green olives are baked with dried rosemary, garlic, and olive oil. The rosemary gives them an earthy, fragrant flavor that pairs beautifully with bread, cheese, roasted meats, salads, and appetizer boards.

Za’atar and Rosemary Baked Olives Ingredients

For the Za’atar Black Olives

• 2 cans whole black olives, 6 ounces each, drained
• 2 teaspoons za’atar
• 4 cloves garlic, minced
• 2 tablespoons olive oil

For the Rosemary Green Olives

• 12 ounces whole green olives, drained
• 1 teaspoon dried rosemary
• 4 cloves garlic
• 2 tablespoons olive oil

How to Make Za’atar and Rosemary Baked Olives

Step 1: Preheat the Oven

Preheat the oven to 375 degrees F.

Step 2: Prepare the Za’atar Black Olives

In a baking dish, combine the drained black olives, za’atar, minced garlic, and olive oil. Stir until the olives are coated.

Bake uncovered for 40 minutes.

Step 3: Prepare the Rosemary Green Olives

In a separate baking dish, combine the drained green olives, dried rosemary, garlic, and olive oil. Stir until the olives are coated.

Bake uncovered for 40 minutes.

Step 4: Serve

Serve the olives separately or combine them in one serving dish. They are delicious warm or at room temperature.

If you smash them up a bit, these baked olives also turn into a flavorful spread for garlic bread, challah, crostini, or crackers.

Yield: About 4 cups.

Can’t Find Za’atar? Make Your Own

If you cannot find za’atar at the store, you can make a quick homemade version with a few pantry spices.

• 1/4 cup sumac
• 1 tablespoon sesame seeds
• 1 tablespoon thyme
• 1 tablespoon oregano
• 1 teaspoon salt

Combine the sumac, sesame seeds, thyme, oregano, and salt in a food processor or mini chopper and blend until combined.

Expert Tips for the Best Baked Olives

• Drain the olives well. Extra brine can dilute the olive oil and seasonings.
• Use whole olives. Whole olives hold their texture better during baking.
• Do not skip the garlic. Garlic becomes mellow and savory as it bakes with the oil and olives.
• Serve at room temperature. These olives are flavorful warm, but they are also excellent after resting.
• Make both versions. The black and green olive combination looks prettier and gives guests more flavor variety.
• Turn leftovers into a spread. Smash the baked olives and spoon them over bread, crackers, sandwiches, or roasted vegetables.

What to Serve with Baked Olives

Baked olives are flexible enough to work as an appetizer, side dish, party snack, or grazing board addition. Serve them with:

• Garlic bread
• Challah
• Crostini
• Crackers
• Cheese boards
• Antipasti platters
• Fresh salads
• Hummus or dips
• Roasted vegetables
• Grilled chicken
• Roasted meats
• Holiday appetizer spreads

For a larger side dish or appetizer spread, serve these baked olives with Eggplant Caponata Dip, Supreme Queso Dip, Chunky Guacamole, or Autumn Chopped Salad.

How to Use Leftover Baked Olives

Leftover baked olives are flavor gold. Chop, smash, or spoon them into other meals for a quick savory boost.

• Smash them into an olive spread for garlic bread.
• Spoon them over grilled chicken or fish.
• Add them to pasta salad.
• Stir them into couscous or rice.
• Serve them with roasted vegetables.
• Add them to sandwiches or wraps.
• Use them on a Mediterranean grazing board.

Make-Ahead and Storage Tips

Can I Make Baked Olives Ahead of Time?

Yes. You can prepare these olives up to one week ahead. Keep them refrigerated and serve at room temperature.

How to Store Baked Olives

Store baked olives in an airtight container in the refrigerator for up to one week.

How to Serve After Refrigerating

Remove the olives from the refrigerator and let them come to room temperature before serving. You can also warm them gently if you prefer them served warm.

Can I Reheat Baked Olives?

Yes. Reheat them gently in a low oven or microwave until warmed through. Do not overheat them, or the olives may become too soft.

Recipe Variations

• Add citrus: Add lemon zest or orange zest before serving for brightness.
• Add heat: Stir in crushed red pepper flakes for spicy baked olives.
• Use mixed olives: Try kalamata, Castelvetrano, green olives, black olives, or a Mediterranean olive blend.
• Add herbs: Try thyme, oregano, parsley, or fresh rosemary.
• Add cheese: Serve warm olives near feta, goat cheese, or Parmesan on an appetizer board.
• Make a spread: Smash the baked olives with the garlic and oil, then serve with bread or crackers.

Za’atar and Rosemary Baked Olives FAQs

Can you bake olives?

Yes. Baking olives with olive oil, herbs, spices, and garlic intensifies their flavor and turns them into a warm, savory appetizer or side dish.

Should baked olives be served warm or cold?

Baked olives can be served warm or at room temperature. If you make them ahead and refrigerate them, let them come to room temperature before serving.

Can I make these olives ahead for a party?

Yes. These baked olives can be made up to one week ahead, refrigerated, and served at room temperature, which makes them ideal for parties, holidays, and entertaining.

What is za’atar?

Za’atar is a Middle Eastern spice blend often made with herbs, sesame seeds, sumac, and salt. It has a tangy, nutty, savory flavor that pairs beautifully with olives, bread, vegetables, and roasted dishes.

What can I use instead of za’atar?

If you do not have za’atar, you can make a simple substitute with sumac, sesame seeds, thyme, oregano, and salt.

Can I use pitted olives?

Yes. Pitted olives are easier for guests to eat and work well in this recipe. Whole olives also hold their texture nicely during baking.

Can I combine the black and green olives?

Yes. You can serve the za’atar black olives and rosemary green olives separately or combine them in one serving dish after baking.

What bread goes well with baked olives?

Baked olives are delicious with garlic bread, challah, crostini, pita, flatbread, crackers, or crusty artisan bread.

More Appetizer and Side Dish Ideas

If you love easy appetizer-style sides, build a grazing board or party spread with Eggplant Caponata Dip, Supreme Queso Dip, Chunky Guacamole, and these Za’atar and Rosemary Baked Olives.

For more side dish inspiration, visit the full Easy Side Dish Recipes hub.

Final Thoughts

These Za’atar and Rosemary Baked Olives are proof that an impressive appetizer does not need to be complicated. With olives, garlic, olive oil, and a few bold seasonings, you can create a warm, savory dish that feels like something from a gourmet antipasti platter.

Serve them with salads, dips, bread, cheese boards, or holiday appetizers. Make one version or both, prepare them ahead, and let the oven turn simple olives into something special.

Save this Za’atar and Rosemary Baked Olives Recipe for your next party, holiday spread, grazing board, or easy Mediterranean-style appetizer.

This recipe was originally published August 24, 2013, and updated May 16, 2026, with improved instructions, updates, and new photos.—

Source note: Appears on page 22 of Sides & Starters Made Easy. © 2013 Artscroll. May not be reprinted without publisher’s permission.